Email to a friend. Transfer pans to a wire rack and let cakes cool 10 minutes. (I left the coconut out of the cake, but used it with the frosting.). It was so fun and easy to make! The crumb, texture and flavor is this cake is perfect. My family loves it. Spread about two cups of frosting over the top and sides and then chill the cake for 30 minutes to allow the frosting to set. Position rack in center of oven; preheat to 350°F. Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Using two 9-inch cake pans, grease and flour them, using a parchment paper cut-out for the bottom of the pans. Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Wonderful cake. Place cake pans on the center rack inside of the oven and then bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. I didn't want to use the cream cheese frosting, so I mixed up toasted coconut with sugar and sour cream. Spread 1 Tbsp. Let cool 5 minutes. Cake can also be baked in a greased 13x9" pan. I am NOT a big fan of raisins so the coconut is 100 times better for me. Add flour mixture alternately with milk, beating well after each addition. Cut back on the coconut in the recipe by 1/3. Preheat oven to 350°. The texture of the coconut is gorgeous I also made the cream cheese frosting. While the cake layers are cooling, prepare the cream cheese frosting. It is so good! Make cupcakes from this recipe and bake at 350° F. for 18 minutes. To make this a "Blue Ribbon Carrot Cake", add a large can of well drained crushed pineapple to the cake, use pecans in place of walnuts, and pour a hot caramel glaze over the cake when it comes out of the oven. Loved it! Mine took the full 45 minutes to bake - definitely rotate it halfway through. I used 3-1/2 cups graded carrots. Share on facebook. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch. Beat butter and sugar in large bowl with mixer until light and fluffy. I made a half recipe of this cake and followed the recipe exactly. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). What about baking time? (See recipe notes). Only decorated with coconut around the top perimeter of cake. For those who do not like coconut, neither of these was detectable taste-wise. Place the second layer of cake on top of first, again, dome-side down. 1 pot natural yoghurt 1 pot coconut or grated carrot 1 pot veg oil 3 eggs 3 pots self-raising flour 2 pots … Use a paring knife so separate sides of cake from the pan and then invert the cakes onto the wire cooling rack and peel off the parchment paper. Why use room temperature eggs when baking. My Cream Cheese Frosting has sour cream in it, and only 2 c. 10X sugar - not ickky sweet. Still short. Preparation and cooking time. https://www.epicurious.com/recipes/food/views/classic-carrot-coconut-cake By eamon132 (GoodFood Community) 0 reviews. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. So short, that I thought two would look silly stacked on a pretty cake pedestal - so I baked another entire cake and guess what? frosting in the center of a platter. My friends tried it and then I took it into work and everyone loved it, too! I used coconut oil in place of the vegetable oil. I also used the simple cream cheese recipe that was linked and it was perfect too, very creamy and not overly sweet. Reduce speed to medium-low and gradually stream in oil. Otherwise followed the recipe exactly. Meanwhile, lightly coat cake pans with nonstick spray. For the Coconut Carrot Cake Preheat oven to 350°. I baked it in a 9x13 pyrex. I usually don't review recipes but this cake is amazing. Stored properly in the refrigerator, this cake should be good to eat for a week. Sprinkle the top of the cake with additional coconut shreds and press some of them into the sides of the cake. Cook and stir occasionally for about 6 minutes. Excellent- made for Easter and used exact recipe for cake and cream cheese icing. Using two 9-inch cake pans, grease and flour them, using a parchment paper cut-out for the bottom of the pans. I halved it (I wanted to compare to BA's Best Carrot Cake so I did a half recipe of both). It was PERFECT. Allow the cake layers to cool completely. I made this for Easter and it was a huge hit. I have a cream cheese frosting recipe that uses less butter and granulated sugar. Maybe next time I'll just sprinkle some plain toasted coconut over the finished cake. The cake is good. Share on twitter. Neither contains coconut, so that must be this cake's claim to southern fame? I followed the directions to a tee - but my cakes came out very short (flat). Using a rimmed baking sheet, evenly distribute the shredded coconut in a single layer and toast on center rack of the oven for 5 minutes or until golden-brown. It should keep well up to one week if stored properly in the fridge. Spread top and sides with 2 cups frosting. Serves 10. a great cake that is easy to make and is just as tasty. Cover any leftover carrot cake with foil or plastic wrap to prevent from drying out. This light flavored lemon cake is as pretty to look at as it is tasty to eat. This recipe was a big hit at the picnic. Convert this carrot cake into a sheet cake using a 9" x 13" greased baking dish. you didn't make the recipe. This is a lovely, delicious cake, but really, is there a recipe in existence that hasn't been co-opted by "the south"? I also might make the pan cake to save time. carrot/coconut cake. Spread remaining frosting over top and sides of cake, swirling top decoratively. Bake until a tester inserted into the center comes out clean, 30–35 minutes. Overall it was a tasty cake and my family ate multiple helpings on Easter. The perfect carrot cake and more flavorful than any store-bought version. I'm in love with this cake. To make the glaze: Combine 1 c. granulated sugar, 1 t. baking soda, 1 stick of butter, and 2 T. light corn syrup in a Dutch Oven. It turned out very well: nice flavor and texture, cake did not fall. Reduce speed to medium-low and gradually stream in oil. My two sons said it was their new favorite! The toasted coconut on the outside was very good and provided more taste than I expected. Hungarian Goulash (Gulyás) with Steamed Dumplings ». Divide batter between prepared pans; smooth top. Reduce baking time to 35 minutes. Place cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on high speed until mixture is smooth, about a minute. My family loved it!!! Advertisement. Finally, spread the rest of the frosting over the sides and top of the cake and swirl it to make it pretty. https://www.ambitiouskitchen.com/the-best-healthy-carrot-cake Excellent recipe! Yes, I used 9" pans. I made one change, I used Sucanat instead of white and brown sugars and I only used half the amount. chubbybunny63 - what's the point of your review? I subbed GF all purpose flour and added a half tsp of xantham gum. For a gluten-free version, substitute all-purpose gluten-free flour for the regular (or cake) flour and add a teaspoon of xantham gum. Total time 1 hr and 30 mins; Easy. Be sure to rotate the cake pans, halfway through. Just wondering if this would work with g-f flour?? It is not too sweet, however it is quite heavy so slice it on the thinner side (feeds more that way, too!). It is great for year round occasions or just for the fun of it. I only frosted the middle and the top - making a bright, colorful presentation (and cutting a few calories). Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Thank you! Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. The cream cheese frosting is a must, although I added an additional cup of powdered sugar. Ingredients. Really enjoyed this recipe. The cake was moist and tender, the frosting creamy and not too sweet. Spread about a cup of frosting evenly over the top. I have QUESTION; can I use this recipe for cupcakes? Share on pinterest. Then refrigerate the leftover cake. Combine the toasted coconut, salt, baking powder, baking soda, ginger, and cinnamon in a medium-size mixing bowl and stir well. I woke up at 6:00 AM Easter Sunday and decided to make this as I had everything in my fridge and cupboards, except buttermilk, but I followed a quick alternative to add 1 T lemon juice to 1 C milk (plus my own homemade kefir). I would definitely bake it again. May substitute coconut oil or olive oil for the vegetable oil. Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40–45 minutes. Definitely a keeper. It will be absorbed very quickly. Made this for Easter dinner gathering. When the butter has melted and all is combined well, add 1/2 c. buttermilk. Chill 30 minutes to let frosting set. Stir in the vanilla extract and then gradually add the powdered sugar. Will make again! Place remaining cake, domed side down, on top. https://www.dominicancooking.com/11688-carrot-ginger-and-coconut-cake.html Really beautiful and tasty cake. Spread 1 1/4 cups frosting evenly over top. This coconut carrot cake is a delicious and easy carrot cake from scratch that your friends and family will love! Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. this one has coconut in it. Happy baking! Can be used for cupcakes ... 350 for 18 min. Run a knife around sides of cakes and invert onto wire rack; remove parchment. It was moist, not overly sweet. Also I am celiac and uses cup 4 cup gluten free flour. Using a rimmed baking sheet, evenly distribute the shredded coconut in a single layer and toast on center rack of the oven for 5 minutes or until golden-brown. It was moist, flavorful, yet light and springy. Will likely make the full version for Easter! I used olive oil, since I had no other, and it turned out excellent and very moist. ACCESSIBILITY STATEMENT. Classic carrot-coconut cake is a Southern tradition. Press coconut flakes into frosting on sides of cake. My grandsons loved it too. This is my most often ordered cake by private clients and brides for their wedding cakes. Very moist! I ended up stacking three of the squatty disks (which required more frosting than I had ingredients for so it wasn't as pretty as it should have been) and it tasted pretty good, just wish it looked more like the photo. A crock-pot miracle! Reduce mixer speed and alternately add the dry ingredients and carrot mixture, a little at a time and beat until smooth. This “dump cake” is ready to eat in about two hours. In a separate mixing bowl, combine the shredded carrots and buttermilk and mix well. Platter Talk Food and Lifestyle Privacy Policy. Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson. Evenly divide and distribute the batter into the prepared cake pans and smooth the top. The cake was super moist and the frosting was to die for! Combine carrots and buttermilk in another medium bowl. Chill at least 30 minutes or up to overnight to let frosting set. Powered by the Parse.ly Publisher Platform (P3). My recipe for this cake originated in Australia, and my mother's was from Alaska. Use an electric mixer and beat until cream cheese frosting is light and fluffy. I also used the coconut in the cake. Add eggs, 1 at a time, beating after each until well blended. This should take about two minutes. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. This was excellent! Press coconut flakes into frosting on sides of the cake carrot and coconut cake swirl it to it. Overly sweet coconut out of the frosting. ) less butter and granulated sugar the cream cheese frosting has cream... 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